I'm not sure what an Isomalt dome is but I made a dome this past Spring for my lighthouse cake. I used the small Wilton sports ball pan. I put plastic wrap on the outside of the pan. Then I rolled out fondant and put it on it. It took several days to dry.

Silly me just re-read your post and I see where you want the dome to be clear. In that case, I'm not sure what to do.

Thank you Steady2Hands, you were the only person to respond.I guess this isn't possible, from what I have seen in all the forums, if anyone has knowledge of a technique they are always happy to share & help.I must picture something no one here has tried.If I succeed by trial & error I will post a picture and instructions

You're welcome. After I realized that I misunderstood what you were asking I almost didn't send my comments. But I remembered that several people had read your post and didn't comment so I went ahead and sent mine to get yours bumped back to the top. Surely someone knows what to do. It just hasn't been read by anyone who does yet. Hopefully the right person will see it. I agree with you ~ if someone knows what to do they'll be happy to help .

I did a little research on Isomalt. It was interesting. You helped me learn something new .

Im not sure if this is the same thing but I've seen both Emerril and Martha Stewart do sugar cages or domes. They melted the sugar mixture and then drizzled it around the inside of a greased bowl in swirling motions. The bowl was either metal or glass, I don't remember which but I know it wasn't plastic/flexible. It may have been chilled as well. They let the sugar sit and harden for a while and then just loosened it by gently turning/twisting the whole cage to loosen it from the sides of the bowl. Then it slipped right out. If this is what you're looking for, it makes a golden, glass looking bowl and is quite pretty. Maybe you could do a search on foodnetwork or Martha's webpage to get the exact instructions/recipe, Hope this helps- good luck!

I took the Wilton sugar art class and she demonstrated the technique but I haven't personally done it. Here's what she did with us. Turn the stainless steel bowl upside down and drizzle the isomalt in whatever pattern you want. The instructor was able to pick up the isomalt bowl very soon after she drizzled it, but she poured it very thin. You don't need to grease it, I think that would actually interfere with the setting of the isomalt. It naturally doesn't stick. Hope that's what you were needing!

WOW! Thank you all for replying. I need a solid dome and it sounds like I can turn the bowl over and pour the Isomalt over it to achieve a clear dome.I will post a pic after I get up the nerve to attempt this. Isomalt is about $5.10 per pound (including shipping) so I'm a little nervous

I have some experience with Isomalt & sugar work. I've done the drizzled cages on lightly greased metal domes & spoon backs. It's a great effect. Also, Isomalt does "burn" or "caramelize" if overheated.Also, if you don't grease the metal dome, the Isomalt will stick to it and have to be soaked off in water, wasting it altogether.

In order to get a solid dome I think the best way is to blow a large ball and then cut off the unnecessary portion.

If blowing a large ball isn't an option, you may be able to pour Isomalt inside of a greased metal bowl. It would have to be very fluid when you pour it. You'd need to swirl it around rather quickly, and of course, it would be very hot. This would probably get you a thin, lightweight product.

If the process doesn't work, your Isomalt isn't wasted because it can be re-melted and used over and over.

For a solid dome, my first thought was to pour a bit of Isomalt and swirl the bowl to cover evenly. But then I thought that might be a real pain and could potentially lead to some burns as you slosh hot Isomalt everywhere.

I think I'd fill the bowl with cooked Isomalt and let it sit a few minutes so the Isomalt touching the bowl will start to set, then pour out the rest back into the pan. May take a couple layers, and you'll have a bit of clean up to do where you pour it out. But I think that'd work.

And definitely grease the inside of the bowl before filling it. I'd also suggest a metal bowl rather than a glass one. Glass holds onto heat, and it would take longer for the shell to set up.

Thank you BlakesCakes & bkeith. It is reassuring to know I was on the right track. I will use a stainless steel bowl.

Definitions of Isomalt on the Web:

* is a disaccharide polyol, approximately 45-65 percent as sweet as sucrose. Can be used in candies, gums, ice cream, jams and jellies, fillings and frostings, beverages and baked products. As a sweetener/bulking agent, it has no off-flavors and works well in combination with other sweeteners. FDA allows the use of a caloric value of 2.0 calories per gram.

[quote="sherik"]Thank you BlakesCakes & bkeith. It is reassuring to know I was on the right track. I will use a stainless steel bowl.

Definitions of Isomalt on the Web:

* is a disaccharide polyol, approximately 45-65 percent as sweet as sucrose. Can be used in candies, gums, ice cream, jams and jellies, fillings and frostings, beverages and baked products. As a sweetener/bulking agent, it has no off-flavors and works well in combination with other sweeteners. FDA allows the use of a caloric value of 2.0 calories per gram.[/quote

I hope this works for you. It is an interesting project. I don't know how thin it needs to be but, I know I have a set of stainless steel mixing bowls and I would think you could put two sizes together and pour the syrup between them and get a bowl that would be about 1/2 thick.

Since I don't have a heat lamp, warming box or anything other than a great thermometer, I will be heating my pre-prepped (see below) Isomalt in the microwave then pouring.

I prepared 2 lbs. of isomalt and than let it harden. I broke up the slab and put it in zip-lock bags in an airtight container with silica gel. When I need it I just pop it in the microwave and its already balanced with the water. The more you microwave isomalt the harder it will get to use. You cook out the water every time it gets liquid at all. After a few times heated in the microwave you may need to re-hydrate it. Weigh the isomalt, melt it, and add 5-10% water to it again. I was told that when you add water to liquid or very hot isomalt do it VERY SLOWLY. Otherwise it can get under the isomalt and cause steam and explode liquid sugar all over. It sputters and spits a lot when you add the water, mixing is not necessary. Pour after sizzling stops.